Dill Chick’n Quesadillas

These Dill Chick’n Quesadillas are creamy, crispy & cheesy in under 20 minutes! If you’re looking for a quick and delicious lunch, your search is over!

One Dill Chick'n Quesadilla stacked and another topped with dill dip.

Could dill be one of the best herbs to eat fresh? In my opinion, yes! Dill is great in a salad, in a sauce, in a sandwich – I’ll have dill in just about everything, quesadillas included!

Working from home during the pandemic has been great for many reasons, one is having access to my own kitchen for lunch! I don’t however want to spend my whole lunch break cooking so I started testing out quesadillas because 1. they are delicious & 2. they are fast to make. After a few decent lunches of combining different ingredients in a quesadilla I found myself staring at fresh dill in the fridge. You obviously know I couldn’t resist. For many weeks now I’ve been buying fresh dill on a weekly basis because I am full on obsessed! I hope you will be too!

Another reason to make these dill chick’n quesadillas, is that you can dip them in the same creamy dill dip you put inside them! Foods you can dip are always a good time!

Dill Chick'n Quesadillas served with a creamy dill dip.

Use the comment section below to let me know if you are a dill fan and liked this recipe!

Happy dipping!

One Dill Chick'n Quesadilla stacked and another topped with dill dip.

Dill Chick’n Quesadillas

The perfect trifecta these quesadillas are creamy, cheesy & crispy. A lunch you can dip made in under 20 minutes!
5 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Keyword: vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Author: Steph

Equipment

  • 1 large pan

Ingredients

  • 1/4 cup vegan mayo
  • 1/4 cup vegan sour cream
  • 1/2 tablespoon extra virgin olive oil
  • 3-4 tablepoons fresh dill chopped
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 medium red pepper finely chopped
  • 1/2 cup shredded vegan cheese such as Violife Tex Mex Shredded
  • 1 cup vegan chick'n such as Tofurky Lightly Seasoned Chick'n
  • salt & pepper to taste
  • 2 wraps

Instructions

  • To a medium size bowl add the following ingredients: vegan mayo, sour cream, oil, dill, onion powder, garlic powder and whisk until smooth and well combined. Remove half the creamy dill dip from the bowl and set aside for dipping!
  • To the bowl with the remaining dip add the red pepper, shredded cheese, chick'n and salt + pepper to taste. With a spoon mix to combine the ingredients and ensure the creamy dill dip covers all ingredients.
  • Lay both wraps down on a cutting board or counter to add half the quesadilla filling to each. Spread the filling over 1/2 the wrap and fold the side without filling over. Press down gently.
  • Heat a large pan over medium heat. Once the pan is hot add oil. Add both folded quesadillas to the pan. Cook them for 4 – 5 minutes per side until golden and crispy. Keep a close eye on them to ensure they don't burn!
  • Remove the quesadillas from heat and cut with a pizza cutter. Serve with the remaining creamy dill dip.

Notes

  • If you can’t find fresh dill or only have dried dill on hand no worries these quesadillas will still taste great, promise – I’ve made them this way often!

You busy? No worries I got you, here are a few more quick recipes:

8 Comments

  1. Melanie Portugie

    5 stars
    Got to try this from the legend herself while she was testing it out and it was soooo good! Yummiest lunch in a while ☺️

  2. 5 stars
    We don’t have enough vegan chicken recipes! This one is delicious, and I love all the seasoning. My whole family loved it. Thanks so much!!

  3. 5 stars
    Great lunch option with chickn and sneaking in veggies.

  4. 5 stars
    I just made these for lunch and they were so tasty! Better than going out for lunch!

  5. 5 stars
    These were so addictive! I’ll definitely be making these on the regular, so happy I found this recipe!

  6. 5 stars
    Super delicious and quick to prepare. Great lunch idea. I like that you prepare just one dip and use it twice – inside quesadillas and for dipping 🙂

  7. 5 stars
    These are SO GOOD, and I especially appreciate how accessible vegan cheese is these days! Exiting times 🙂

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